Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.

Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes. In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed. Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine. Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly.

Serve with pita wedges, chips, or crackers!

As a Dipping Sauce for Sushi or Cocktail Shrimp

For every 1 tablespoon of soy sauce, mix in 1 teaspoon of Squeeze Ginger.

For Salad Dressing

Thoroughly whisk one part balsamic vinegar with two parts Squeeze Ginger, three parts olive oil, and salt and pepper to taste.

“SQUEEZE” Garlic Herb Butter

Ready, Set, Done!How easy was that and ready for steaks, chicken, seafood, roasts, pastas, or what ever goes with Garlic. Almost everything I think! Here some ways that we can use this butter as the Mother Sauce and easily make multiple flavors from one batch to hold in refrigeration until needed.

Place everything into a baking dish. Cover with foil and bake at 350 degrees for 1 hour. Uncover the dish and bake at same temperature for 15 more minutes. Serve hot or cold. Make lots 'cause you'll always need more. Freezes great!